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Coffee or Tea
BLACK TEA PU-ERH STYLE 50g
GRADE – Pu-erh 4 year vintage(2018)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: …or Me? Delicious toffee notes from aged Pu-erh balanced with Ethiopian coffee and Kerala cocoa. Superb after dinner!
Luxury ingredients: Black tea, Black tea(Pu-erh style),Green coffee, Cocoa pieces, Camomile petals, Ground coffee, Natural flavours.
£ 6.20
In stock
PRODUCT ID: 551
Description
Since coffee and tea first made their way to the West, heated debate has raged – Well, it’s time to settle things. We’ll have both. It goes without saying that both of these caffeinated beverages have their place. Most of us can’t get through the morning without one or the other. Now, you don’t have to choose. This innovative blend combines aged Pu-erh, pure Ethiopian Coffee and dash of Kerala Cocoa. The results are surprisingly delicious and wonderfully brisk. In the cup, what you get are sweet, earthy tones of Pu-erh balanced by the nutty smoothness of coffee, and mellow mouth-feel of sweet chocolate. Is it coffee? is it tea? It’s both!
Tea or Coffee: which has more caffeine? A cup of coffee usually feels like it has more oomph than tea right? Interestingly, research shows that unbrewed tea actually contains more caffeine than coffee. So what gives? During the brewing process, caffeine in teas is watered down more effectively than coffees, leaving a cup with more of a jolt! The teapot. Pour freshly boiled water over tea. Steep 3-7 min. Milk & sugar are not recommended. To find more about Pu-erh Teas visit our blog: https://natteas.com/how-to-drink-pu-erh-tea/
How to choose good quality pu-erh tea:
There are many grades of pu-erh tea on the market, and here are a few things to look for in good quality pu-erh:
- Harvest region: China and specifically the Yunnan Province produce the best varieties
- Leaf source: The best sources for pu-erh leaves are from (in order of preference) old arbour trees, wild tees, or sustainable farming small trees.
- Harvest season: Generally, spring harvests produce the best leaves, followed by autumn, then summer.
Ready to add good quality pu-erh teas to your tea box? Natteas carries a fresh selection of pu-erh teas blended with different flavours. Find a blend for you in our online store.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk & sugar to taste. Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
